Here’s a delicious and lighter take on a Mexican classic: Baked Chili Rellenos—roasted poblano peppers stuffed with cheese, coated in a light batter, then baked to golden perfection. Crispy outside, melty inside, and way less oily than the fried version!
🌶️ Baked Chili Rellenos
Serves: 4 | Prep Time: 20 min | Bake Time: 25–30 min
🛒 Ingredients
- 4 large poblano peppers
- 8 oz queso fresco, Monterey Jack, or mozzarella cheese (cut into sticks or chunks)
- 3 large eggs, separated
- ½ tsp cream of tartar (optional, helps stabilize egg whites)
- ½ cup all-purpose flour (for dusting)
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray or oil for greasing
- Optional: salsa, sour cream, or guacamole for serving
👩🍳 Instructions
1. Roast the Poblanos:
- Preheat broiler or grill.
- Roast peppers, turning frequently, until skins are charred and blistered all over (about 8-10 minutes).
- Place in a bowl, cover with plastic wrap or a kitchen towel, and let steam for 10 minutes.
- Peel off skins gently, remove seeds and membranes, keeping the peppers whole.
2. Prepare the Filling:
- Stuff each pepper with cheese, then set aside.
3. Make the Batter:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and grease lightly.
- In a clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- In a separate bowl, whisk egg yolks, salt, and pepper.
- Gently fold yolks into the whites.
4. Coat the Peppers:
- Lightly dust each stuffed pepper with flour, shaking off excess.
- Carefully dip each pepper into the egg batter, coating evenly.
5. Bake:
- Place peppers on prepared baking sheet.
- Bake for 25–30 minutes, until batter is golden and puffy.
6. Serve:
- Serve warm with salsa, sour cream, or guacamole.
📝 Tips & Variations
- For extra flavor, add cooked ground beef or chorizo to the cheese filling.
- Use a mix of cheeses for a richer filling.
- To keep peppers upright, tuck the stem under or rest them on a folded foil ring.